Why do you need steaming? why do you want to steam and release carbon dioxide? why do you want to steam coffee?

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Why is steaming important?

The reason we want to spray coffee powder or remove carbon dioxide from freshly ground coffee beans is to remove some of the acids.

Yes, it's the acid that makes the coffee delicious! But not all sour.

If the CO2 in the coffee bean is not degassed and trapped during the extraction process, then CO2 and water will form carbonic acid.

What does carbonic acid taste like?

Carbonic acid, like all acids, has a sour taste, but if you have tasted carbonated water, you know it is not a good sour taste.

Yes, blooming does release some other more delicious acids, such as malic acid and citric acid. But carbon dioxide is released faster during steaming.

This is not to say that some of the carbonic acid in your coffee is completely harmful, but removing excess carbon dioxide from your coffee is beneficial.

Another reason we want coffee to be steamed is that if carbon dioxide escapes quickly from your coffee grounds, it will push the water away.

This prevents the water from fully touching the ground. This leads to uneven extraction or insufficient extraction of sour coffee.

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